I looked through some cookbooks and narrowed it down to Rachael Ray's "grilled honey lime chicken" or her "pecan crusted chicken cutlets with maple barbeque dressing". Both recipes looked pretty easy; I have made the pecan crusted chicken before, which is awesome, but I've never tried the other. I asked Spencer his opinion, since they both sounded good to me, and he chose the grilled honey lime chicken.
I was very happy with his selection! It wasn't hard to get everything together and prepared for this meal. I had everything mixed and diced in no time. While I had it marinating it gave me time to get some other stuff done around the house, which was an added bonus.
Once they finished marinating it didn't take any time to cook them. In a total of about 15 minutes I had everything cooked, toasted and made. This was exactly the type of meal I was wanting to cook; something good, not difficult but still tasted wonderful.
All the flavors of the marinade blended together perfectly. There was a tartness from the lime juice but the sweetness from the honey really toned it down and paired very well. It also had a kick of spiciness to it because of the steak seasoning; it was definitley a flavor filled dish that was wonderful!
Rachael Ray's Grilled Honey Lime Chicken
The juice of 1 lime
2 Tablespoons honey
1 Rounded teaspoon cumin
A handful of cilantro, finely chopped (about 1 1/2 tabelspoons)
2 Tablespoons extra-virgin olive oil
4 pieces boneless skinless chicken breast (I used about 10 chicken filets)
1 Teaspoon steak seasoning blend (I used about 1 1/2-2 Tablespoons, the filets were generously coated)
Combine first 5 ingredients in a small bowl to make dressing. Sprinkle chicken with seasong blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Pan-fry over medium-high heat in a large nonstick skillet, uncovered, 6 minutes per side.
Spread honey lime mayo on bread and then place chicken filets on bread to make sandwich.
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Recipe from: Rachael Ray 30-Minute Meals 2